Many foods are great for canning, but not all foods. There are some food items that don’t come out very well, and there are some that simply are not safe to preserve by canning. Let’s look at some of the do’s and don’ts when choosing foods to can.
Not All Foods Can Be Canned
The confusion starts when you talk about the acid levels. The term “pH” is a measure of acidity; the lower the number, the more acidic the food. Food between 2.0 and 6.9 pH levels are usually okay to can at home, but only if you use the right method of canning. A food item with a pH over 6.9, such as black olives for instance, becomes difficult to can in any method because they have to be specially cured before the storage process begins.